Temperature Control & Food Safety Flashcards

What is the minimum internal cooking temperature required for whole cuts of pork?

Answer: 145°F (63°C) with 3-minute rest

Whole pork cuts must reach 145°F (63°C) followed by a 3-minute rest time, which is sufficient to destroy Trichinella and other pathogens.

What does the second stage of the two-stage cooling method require?

Answer: Cool from 70°F to 41°F within 4 hours

The second stage requires cooling from 70°F to 41°F within 4 hours, completing the full cooling process in no more than 6 hours total.

Which thermometer type provides the fastest and most accurate reading for thin foods like hamburger patties?

Answer: Thermocouple thermometer

Thermocouple thermometers have a tiny sensing area and respond almost instantly, making them ideal for measuring thin food items accurately.

What temperature instantly destroys nearly all common foodborne pathogens including Salmonella?

Answer: 165°F (74°C)

165°F (74°C) is the temperature at which virtually all common foodborne pathogens, including Salmonella, Listeria, and E. coli, are destroyed instantly.

Which of the following is an approved rapid cooling method for large batches of hot food?

Answer: Using an ice-water bath with frequent stirring

An ice-water bath with frequent stirring is approved because it rapidly transfers heat away from the food through both chilling and agitation.

How often should food temperatures be monitored during hot-holding service to allow time for corrective action?

Answer: Every 2 hours

Monitoring every 2 hours allows operators to identify temperature drops and take corrective action before the cumulative 4-hour limit in the danger zone is reached.

What is the recommended maximum refrigerator temperature for storing potentially hazardous foods?

Answer: 41°F (5°C)

The FDA Food Code requires refrigerators holding potentially hazardous food to maintain 41°F (5°C) or below to inhibit bacterial multiplication.